Total Time
33mins
Prep 15 mins
Cook 18 mins

Another recipe I've had so long I can't remember specific details for my commentary.... I know they were good as I have it marked as a keeper! I think I'll make them soon - 'tis the season, after all! I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

Ingredients Nutrition

Directions

  1. Combine the cranberries and 1/4 cup sugar; set aside.
  2. Mix together remaining sugar, flour, baking powder and salt.
  3. In a separate bowl, brean the butter.
  4. Add eggs, one at a time.
  5. Add flour mixture alternately with the milk; fold in pecans, cranberries and lemon peel.
  6. Bake at 375* for approximately 15 - 18 minutes.

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